29 documents found, page 1 of 3
Fructooligosaccharides production and the health benefits of prebiotics
Gonçalves, Clarisse Salomé Nobre; Simões, Lívia S; Gonçalves, Daniela Alexandra Martins; Berni, Paulo; Teixeira, J. A.Dietary prebiotics have been associated with the prevention and treatment of many 21st-century diseases. Prebiotics health benefits have been linked to microbiomehost complex interactions, modulating microbiota homeostasis, gutbrain axis, microbiotaimmune system crosstalk, and the intestine barrier function. There is therefore huge interest from industry in successfully developing bioprocesses for their product...
Human gut microbiota fermentation of microbial-fructooligosaccharides
Roupar, Dalila; Coelho, M.; Gonçalves, Daniela Alexandra Martins; Silva, Soraia P.; Coelho, Elisabete; Silva, Sara; Coimbra, Manuel A.; Pintado, ManuelaIntroduction: Prebiotics have been shown to significantly impact gut microbiota composition, viability and metabolic activity. The prebiotic potential of microbial-fructo-oligosaccharides (microbial-FOS) produced by a newly isolated strain of Aspergillus ibericus in co-culture with a Saccharomyces cerevisiae YIL162W was herein evaluated. Methods: Microbial-FOS were in vitro fermented by human faeces of five hea...
Evaluation of functional and nutritional potential of a protein concentrate fro...
González, Abigail; Gonçalves, Clarisse Salomé Nobre; Simões, Lívia S; Cruz, Mario; Loredo, Araceli; Rodríguez, Rosa; Contreras, Juan; Teixeira, J. A.Edible mushrooms used as a protein-rich food may be an attractive alternative to conventional protein sources, while promoting its valorization. This work aimed to obtain a protein concentrate from a Pleurotus ostreatus mushroom flour, its characterization, and nutritional and functional properties evaluation. Methodologies applied for extraction and precipitation of protein were optimized - pH 4 and 12, respec...
Edible mushrooms as a novel protein source for functional foods
Gonzalez, Abigail; Cruz, Mario; Losoya, Carolina; Gonçalves, Clarisse Salomé Nobre; Loredo, Araceli; Rodríguez-Jasso, Rosa M.; Contreras, Juan CarlosFast demographic growth has led to an increasing interest in low-cost alternative protein sources to meet population needs. Consequently, the attention of many researchers has focused on finding under-exploited sources of protein, alternative to those of animal origin, usually plant proteins have been used for this purpose, however, most of them are not considered high quality proteins due to their lack of some...
Aloe vera as a source of antioxidant phenolic compounds
Cuvas, Ruth; Ferreira-Santos, P.; Cruz-Hernandez, M.; Teixeira, J. A.; Belmares, Ruth; Gonçalves, Clarisse Salomé NobreIntroduction. Aloe vera has been used for many centuries for its medicinal properties. It contains several compounds such as phenolics, which includes Aloin that has been proposed as a potential therapeutically option in cancer. Phenolic compounds are also of great interest for the food industry, since they have been assigned as functional ingredients. This study aimed to extract, identify and quantify the main...
Production of a new functional Aloe vera juice with Enterococcus faecium
Cuvas, Ruth; Gonçalves, Clarisse Salomé Nobre; Rodríguez-Jasso, Rosa María; Treviño, A. Loredo; Cruz-Hernandez, M.; Teixeira, J. A.; Belmares, Ruth E.info:eu-repo/semantics/publishedVersion
Evaluation of Aloe vera juice as a substrate for Enterococcus faecium
Limón, Ruth; Gonçalves, Clarisse Salomé Nobre; Rodríguez-Jasso, Rosa María; Treviño, Araceli Loredo; Ruiz, H.; Cruz-Hernandez, M.; Teixeira, J. A.Fermented plant material beverages stand out from fermented food in general, since their consumption presents no risk of intolerance and allergies associated with dairy food. Aloe vera has been used to varied medical purposes due to their bioactive compounds. Lactic acid bacteria, generally used in fermented beverages, are known also for their potential health and nutritional benefits. This study aimed to evalu...
Sensitivity analysis and reduction of a dynamic model of a bioproduction of fru...
Fekih-Salem, R.; Dewasme, L.; Castro, Cristiana Cordeiro; Gonçalves, Clarisse Salomé Nobre; Hantson, A. -L.; Wouwer, A. VandeStarting from a relatively detailed model of a bioprocess producing fructo-oligosaccharides, a set of experimental data collected in batch and fed-batch experiments is exploited to estimate the unknown model parameters. The original model includes the growth of the fungus Aureobasidium pullulans which produces the enzymes responsible for the hydrolysis and transfructosylation reactions, and as such contains 25 ...
Production of a protein hydrolysate of Pleurotus ostreatus mushroom
Colunga, Alondra; Cruz-Hernandez, M.; Losoya, Carolina; Loredo, Araceli; Rodríguez-Jasso, Rosa María; Contreras, Juan; Gonçalves, Clarisse Salomé NobreFast demographic growth has led to a growing interest in low-cost alternative protein sources to meet demands. Consequently, the attention of many researchers has focused on finding under- exploited sources of proteins, alternatives to those of animal origin, usually plant proteins have been used for this purpose. However, fungal proteins can be of a higher quality than those from many plants and may have certa...
Effect of Pleurotus ostreatus powder on the nutritional characteristics of bread
Losoya, Carolina; Cruz-Hernandez, M.; Colunga, Alondra; Rodríguez-Jasso, Rosa María; Loredo, Araceli; Flores, Adriana; Gonçalves, Clarisse Salomé NobrePleurotus ostreatus is one of the most produced edible mushrooms worldwide. It is a source of high quality proteins, rich in fiber, vitamins, minerals and essential amino acids. Several bioactive compounds have been identified in P. ostreatus, such as -glucans, with immunosuppressive and immunomodulatory activities, hypoglycemic and prebiotic effects. Aguamiel, obtained from Agave Salmiana, is a sweet-tasting l...